Lemon and zucchini polenta cake
A nonna’s favourite made healthier with the addition of zucchini – and it’s gluten-free to boot! With candied lemon slices and orange blossom syrup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Springform pan
- Hand mixer
- Skewer
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Spatula
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
- Kitchen towel
- Plate
- Serving platter
Ingredients
- 2 cups (400g) firmly packed coarsely grated zucchini (see notes)
- 350 grams butter, at room temperature
- 2 cups (440g) raw caster sugar
- 6 eggs, at room temperature
- 3 teaspoons gluten-free baking powder
- 1½ cups (240g) polenta
- 3⅓ cups (400g) almond meal
- 2 tablespoons finely grated lemon rind
- ⅓ cup (80ml) lemon juice
- greek-style yoghurt, to serve
- Candied lemon slices
- 3 small lemons (300g), sliced thinly
- ½ cup (110g) raw caster sugar
- Orange blossom syrup
- 2 tablespoons orange blossom water
- 1 tablespoon coarsely grated lemon rind
- 1 cup (360g) honey
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